Spicy Coconut Salmon
Ingredients
- 200 g white basmati rice
- 250 mL full-fat coconut milk
- 1 red chilli, halved and deseeded
- Large handful coriander, plus extra leaves to garnish
- 2 garlic cloves, peeled
- 3 cm piece fresh root ginger, peeled
- Finely grated zest and juice 1 lime, plus extra wedges to serve
- 2 tbsp. desiccated coconut
- 2 tsp. vegetable oil
- 4 skin-on salmon fillets, about 500g total
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